Lemon Flavoured Orzo With Asparagus and Garlic Bread Crumbs
from the kitchen of Victor Riehl
The Vinaigrette:
3 tablespoons olive oil or vegetable oil
3 tablespoons fresh lemon juice, to taste
Zest from 1 lemon
1 large clove of garlic, finely minced
A drop of raw honey, to taste
Crushed red pepper flakes, to taste
Sea salt and freshly ground black pepper to taste
Pasta and Asparagus:
1 cup of orzo, uncooked
1 pound white or green asparagus, trimmed and thinly sliced
Garlic Bread Crumbs:
2 tablespoons unsalted butter
½ cup panko crumbs
1 garlic clove, finely minced
Sea salt and freshly ground black pepper, to taste
Additional Ingredients:
¼ cup parmesan, finely grated, plus more for serving
¼ cup fresh dill, chopped
¼ cup fresh Italian parsley, chopped
Start with the vinaigrette:
In a large bowl whisk together the oil, lemon juice, lemon zest, garlic, red pepper flakes, honey, sea salt and pepper. Set aside to allow the flavours to mingle.
In a large saucepan filled with salted boiling water, cook the orzo according to the package instructions until al dente.
One minute before the orzo is ready, add the asparagus and blanch during the last minute of cooking.
Drain and add the orzo and asparagus to the bowl of lemon vinaigrette. Toss to coat evenly, then set aside. Allow the vinaigrette flavours to soak into the pasta as it cools.
Prepare the garlic panko crumbs by heating the butter in a small skillet over medium heat. Add the panko crumbs and cook, stirring often, until golden brown. Be careful not to burn them.
Add the garlic and cook, stirring constantly, for 1 minute. Remove from the heat and season with sea salt and freshly ground black pepper, to taste. Add the parmesan, fresh dill and parsley. Toss to mix well. Season with more sea salt and black pepper if needed.
Sprinkle some of the garlic panko crumbs over the mixture in the bowl, to taste.
Serve warm along with the remaining garlic panko crumbs, grated parmesan and lemon wedges on the side.
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